METHOD FOR PRODUCING FERMENTED BEVERAGE

• Main Authors: MATSUDA YASUMASA, TANAKA HISASHI, SASAKI SHINJI
• Format: Patent
• Language: English
• Published: 15.04.2010
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To provide a fermented beverage using a dextrin as raw material, with good balance between sweetness and acidity and presenting refreshing mouth-touch feel, entirely unlike conventional beverages such as Amazake (sweet alcoholic drink made from Sake lees). SOLUTION: The fermented beverage with good balance between sweetness and acidity and with refreshing mouth-touch feel is obtained by the following process: a dextrin-dissolved solution is incorporated with rice koji using koji mould for producing Shochu such as white koji mould, and a saccharification enzyme such as α-amylase, β-amylase, α-glucosidase, glucoamylase or transglucosidase, followed by conducting a fermentation. COPYRIGHT: (C)2010,JPO&INPIT